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By (user no longer on site)
over a year ago
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Depends what you’re eating it on.
If I’m having a Mexican I love Valentina, or Cholula. Valentina is thicker than Tabasco but far less vinegary, and with lots more chili taste. Cholula comes in a variety of heat levels and their range has many different flavours. My favourites are Original and Green Pepper.
Sambal Oelek by Huy Fong’s is lovely for Far East Asian dishes. It is made with roasted hot red chiles, roasted shallots, a bit of shrimp paste, and lots of oil. It's more spicy than other sambal oelek sauces. Between the roasting and the shrimp paste, this sauce has a surprising depth of flavour.
Hot black bean sauce is made from fermented black soybeans and chiles is another favourite. Dark, rich, slightly tangy and hot. Mixed 50/50 with Dijon mustard, minced garlic, and fresh rosemary to taste makes it even better than it already is.
If you’re into Sriracha there’s an Indian sriracha that’s lovely. It’s lovely with loads of flavours not just an Indian. Maggi Masala Chili Sauce Indian Sriracha.
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"Depends what you’re eating it on.
If I’m having a Mexican I love Valentina, or Cholula. Valentina is thicker than Tabasco but far less vinegary, and with lots more chili taste. Cholula comes in a variety of heat levels and their range has many different flavours. My favourites are Original and Green Pepper.
Sambal Oelek by Huy Fong’s is lovely for Far East Asian dishes. It is made with roasted hot red chiles, roasted shallots, a bit of shrimp paste, and lots of oil. It's more spicy than other sambal oelek sauces. Between the roasting and the shrimp paste, this sauce has a surprising depth of flavour.
Hot black bean sauce is made from fermented black soybeans and chiles is another favourite. Dark, rich, slightly tangy and hot. Mixed 50/50 with Dijon mustard, minced garlic, and fresh rosemary to taste makes it even better than it already is.
If you’re into Sriracha there’s an Indian sriracha that’s lovely. It’s lovely with loads of flavours not just an Indian. Maggi Masala Chili Sauce Indian Sriracha.
"
You're so very much more than just a "He's torn my cunt" kinda woman.
You're a bit scary, but you're kinda awesome too x |
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By (user no longer on site)
over a year ago
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"Depends what you’re eating it on.
If I’m having a Mexican I love Valentina, or Cholula. Valentina is thicker than Tabasco but far less vinegary, and with lots more chili taste. Cholula comes in a variety of heat levels and their range has many different flavours. My favourites are Original and Green Pepper.
Sambal Oelek by Huy Fong’s is lovely for Far East Asian dishes. It is made with roasted hot red chiles, roasted shallots, a bit of shrimp paste, and lots of oil. It's more spicy than other sambal oelek sauces. Between the roasting and the shrimp paste, this sauce has a surprising depth of flavour.
Hot black bean sauce is made from fermented black soybeans and chiles is another favourite. Dark, rich, slightly tangy and hot. Mixed 50/50 with Dijon mustard, minced garlic, and fresh rosemary to taste makes it even better than it already is.
If you’re into Sriracha there’s an Indian sriracha that’s lovely. It’s lovely with loads of flavours not just an Indian. Maggi Masala Chili Sauce Indian Sriracha.
You're so very much more than just a "He's torn my cunt" kinda woman.
You're a bit scary, but you're kinda awesome too x"
A holesome [sic] lady?  |
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"You're so very much more than just a "He's torn my cunt" kinda woman.
You're a bit scary, but you're kinda awesome too x
A holesome [sic] lady? "
....and that comment proves mine. Just like you knew it would x |
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By *stella OP Woman
over a year ago
London |
"Depends what you’re eating it on.
If I’m having a Mexican I love Valentina, or Cholula. Valentina is thicker than Tabasco but far less vinegary, and with lots more chili taste. Cholula comes in a variety of heat levels and their range has many different flavours. My favourites are Original and Green Pepper.
Sambal Oelek by Huy Fong’s is lovely for Far East Asian dishes. It is made with roasted hot red chiles, roasted shallots, a bit of shrimp paste, and lots of oil. It's more spicy than other sambal oelek sauces. Between the roasting and the shrimp paste, this sauce has a surprising depth of flavour.
Hot black bean sauce is made from fermented black soybeans and chiles is another favourite. Dark, rich, slightly tangy and hot. Mixed 50/50 with Dijon mustard, minced garlic, and fresh rosemary to taste makes it even better than it already is.
If you’re into Sriracha there’s an Indian sriracha that’s lovely. It’s lovely with loads of flavours not just an Indian. Maggi Masala Chili Sauce Indian Sriracha.
"
*faps at this post |
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I have around 20 hot sauces on rotation.
I've made my own successfully too.
Smoked tabasco is good.
Sricha is ace.
The goose brand garlic, chilli is good.
There's a Mexican one with a wooden top, that's ace.
Oh so many OP.  |
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By (user no longer on site)
over a year ago
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Depends what it's on, sirachi is beautiful on chicken, pasta, things like that.
Sirachi mayo is the absolute Don on jacket spuds, like, fucking unreal.
Cholula Chipotle is nice aswell.
There used to be these 3 hot sauces you could get back in the day, a red one that's Chipotle, a yellow one that was habernaro and a green one that was jalapeño, I forgot who made them but they were banging.
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